A while ago I was lurking around here, and I saw a link to a site that listed what each note a molecule would give off. I thought I had bookmarked it, but I guess I didn't. Does anyone happen to have a link to said site?
Flavor Apprentice has a great section, albeit limited:
Aroma molecules -- this is one of 3 pages.
I am building my own little wiki for aroma molecules and vaping, although I've spent over $2000 on acquiring molecules this month alone so I will be waiting until mid-to-late summer to publicize it all since I am sharing the data primarily with my sponsors first, then the public after!
Looking at it now though, this isnt exactly what I saw before. The site had like a atwo table spreadsheet.
Something like this?
Can anyone explain/link the Base - Heart - Top Notes that TPA has in the descriptions?
Are their mixes usually made with at least three Notes?
Heart is the body of a flavor. The meat.
Top notes is the highlight of a flavor, lighter and more ethereal Small, lighter aroma molecules that release fast.
Base is the foundation of the aroma, the heavy hitter carryong the heart and top. Big fat molecules that stick around after the other two notes are gone.
All flavors tend to have all 3 and they vary a lot. Mixing flavors can amplify or mute any of the 3 in different ways. Some flavors use the same notes which can cause the floral soapy taste or mute notes causing the wet socks taste.
Good explanation. Thanks.
I did a little googling. I didn't know perfume(smell) and flavor(taste), used the same terminology/system. http://en.wikipedia.org/wiki/Note_%28perfumery%29
My friend described one of my first Pineapple-Peach mixes as "Spongebob's Sweaty Socks." I guess that explains it :P
Pineapple is a tough flavor to work with.
Its primary aroma molecule is ethyl-butyrate. Guess what peach's is? Yep, same aroma molecule. http://en.m.wikipedia.org/wiki/Ethyl_butyrate
Pineapple is also heavy with ethyl caproate. As is peach. http://en.m.wikipedia.org/wiki/Allyl_hexanoate
So you've punched up two aroma molecules and pushed down the singular ones.
Also, pineapple uses a hint of isovaleric acid. Guess what that tastes like? And peach uses 2-methyl butyric acid which has a moldy cheese aroma.
http://www.aroxa.com/beer/beer-flavour-standard/isovaleric-acid/
Sweaty socks!
One thing that CAN help but is tough to calculate: vinegar (I like apple cider vinegar) -- it is primarily acetic acid which can actually pump up pineapple's flavor and push down sweaty socks!